Creamy Honey Greek Cheesecake

Graham Cracker Base

• 1 1/2 cups graham cracker crumbs
• 6 tablespoons unsalted butter, melted
• 1/4 cup granulated sugar

Greek Yogurt & Honey Filling

• 2 containers (16 oz) of Norman's Kosher Cholov Yisroel Cream Cheese
• 1 cup Greek yogurt
• 1/2 cup honey
• 2 teaspoons vanilla extract
• 4 large eggs, room temperature

Whipped Cream & Cherry Topping

• 1 cup heavy cream, cold
• 2 tablespoons powdered sugar
• 1/2 teaspoon vanilla extract
• 1/2 cup cherries, pitted and halved

Instructions

1. Preheat the oven to 350°F. Grease a 9-inch springform pan.
2. In a small bowl, mix together the graham cracker crumbs, melted butter, and sugar until well combined.
3. Press the mixture into the bottom of the prepared pan, using a flat bottomed glass to press it down evenly.
4. Bake the crust for 10 minutes or until lightly golden. Remove from the oven and let cool while preparing the filling.
5. In a large bowl, beat the Norman's Kosher Cholov Yisroel Cream Cheese until smooth and creamy.
6. Add in the Greek yogurt, honey, and vanilla extract and beat until well combined.
7. Beat in the eggs, one at a time, until fully incorporated.
8. Pour the mixture over the cooled crust.
9. Bake the cheesecake for 45-50 minutes or until the edges are set and the center is slightly jiggly.
10. Remove the cake from the oven and let cool completely before refrigerating for at least 4 hours or overnight.
11. Before serving, whip the heavy cream in a large bowl until soft peaks form.
12. Add in the powdered sugar and vanilla extract and whip until the cream is thick and stiff.
13. Spoon the whipped cream over the chilled cheesecake and top with halved cherries.
14. Serve and enjoy your creamy honey Greek cheesecake.